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See below ingredients and instructions of the recipe
16 oz Peanuts
Coating----
7 oz Hershey's. Milk Chocolate
Bar -- melted
1 c Semisweet chocolate discs --
Melted
In a saucepan over low heat, melt chocolate bar and disks. Set
saucepan in hot water to maintain dipping consistency. Dip several
peanuts at a time in chocolate. Place in paper candy cup. Repeat with
remaining chocolate and peanuts. Refrigerate until chocolate sets,
about 10 minutes. Store covered in refrigerator.
Recipe By : Rosemary Matejka
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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